This classic Portuguese dish is made in the style of Lagareiro, hence the name. Lagareiro refers to a cooking style with numerous varieties, but it usually ends in dressing grilled or roasted fish and seafood with extra virgin olive oil. In this case, octopus is boiled, then cut into pieces, grilled, then brushed with olive oil.
The dish is often additionally dressed with a combination of garlic, corainder, lemon juice, and salt. It is traditionally served with small, roasted potatoes with their skin intact.
